Bottles, bowls and spoons: hygiene that prevents diarrhoea

Yes. Clean and sterilise bottles, teats, rings, caps and feeding pump parts before use; recognised guidance continues bottle sterilisation through at least 12 months to reduce diarrhoea and vomiting.

✅ What you can do: Separate all parts, wash first, then boil, steam or use an approved cold-water method. Never only rinse and refill.

⭐ Zango Clinic’s view: At 4–6 months, starting solids does not end bottle hygiene; milk residue remains an excellent place for bacteria to grow.

Glass is not automatically cleaner or sterile. Both glass and suitable plastic bottles require the same washing and sterilisation. Glass can chip, crack or break; plastic should be replaced if scratched, cloudy or damaged.

✅ What you can do: Inspect before every use, avoid sudden temperature change in glass and follow the manufacturer's heat limits. Choose the bottle the family can clean safely.

⭐ Zango Clinic’s view: At 4–6 months, material matters less than intact equipment and correct cleaning; a glass bottle is not a shortcut to hygiene.

Wash hands and the surface, separate bottle parts, remove food and milk immediately, wash in hot soapy water with dedicated brushes, rinse with safe water and air-dry on a clean rack. Do not wipe with a shared kitchen cloth.

✅ What you can do: Clean crevices, teat holes and spoon handles. Keep raw-meat utensils separate from the baby's items.

⭐ Zango Clinic’s view: At 4–6 months, cleaning immediately prevents dried residue; a visibly clean item can still be contaminated if the water or cloth is dirty.

Use heat-safe items, submerge completely, remove air bubbles and boil for at least 10 minutes. Teats and plastic parts wear faster and must be checked for damage.

✅ What you can do: Use a timer and clean tongs, keep the pan covered until needed and prevent burns. Do not boil items the manufacturer marks unsafe.

⭐ Zango Clinic’s view: At 4–6 months, boiling is a reliable low-cost option when time, full submersion and burn safety are respected.

Use only a product approved for infant feeding equipment, at the exact dilution and contact time. Keep all parts submerged without air bubbles, change solution as directed and never mix chlorine with another cleaner.

✅ What you can do: Read the label, measure water accurately, store tablets locked away and rinse only if the product instructions require it. Do not guess with household bleach.

⭐ Zango Clinic’s view: At 4–6 months, chlorine tablets can be practical where boiling is difficult, but only correct product, strength and timing make them safe.

They need thorough washing with hot soapy water and safe drying after every use. Sterilisation may be sensible for heat-safe items at the start, for medically vulnerable babies or where water and kitchen hygiene are unreliable; follow local clinical advice and manufacturer limits.

✅ What you can do: Keep a dedicated clean set, boil heat-safe items or use an approved method when advised, and never share a partly eaten bowl between children.

⭐ Zango Clinic’s view: At 4–6 months, utensils deserve the same hygiene attention as bottles; the exact sterilising need depends on item, baby and water safety.

Use safe drinking water. Powdered formula is not sterile and should be prepared with recognised instructions using freshly boiled water, water measured first and exact scoops. For food, boil or properly treat uncertain water and store it in a clean covered container.

✅ What you can do: Do not use untreated well, tanker or surface water. Clean the storage vessel and avoid dipping cups or hands into stored water.

⭐ Zango Clinic’s view: At 4–6 months, safe water includes treatment and clean storage; re-contamination in the kitchen can undo boiling.

Discard formula left after the baby's mouth touches the bottle. Serve baby food from a small separate bowl so saliva does not contaminate the main batch. Refrigerate cooked food promptly and reheat only once until steaming, then cool before serving.

✅ What you can do: Prepare small portions, label time and date, keep cold food cold and discard food left warm for long periods—especially in Pakistani heat or during power cuts.

⭐ Zango Clinic’s view: At 4–6 months, saving a contaminated leftover can cost more than discarding it; heat, time and power outages increase bacterial growth.